Thanksgiving follow-up and recipes!
I hope you all had a wonderful Thanksgiving!! We certainly did! My aunt and uncle traveled down from Iowa to spend the week with us and we had a fabulous visit. Family is truly what the holidays are all about...that, and of course, the food! We certainly had PLENTY to eat!!
Okay, if truth be told, we had way too much food, but that's what makes Thanksgiving great, right? That, and all the days of leftovers and turkey sandwiches! And, of course, the pies...
I made 3 pies this year (yes, that's almost 1 whole pie per person!)...in the back is the traditional Pumpkin Pie that no Thanksgiving feast would be complete without. On the left is one of my very favorites...a maple creme pie. You'll love this one!!
Maple Creme Pie Recipe
For the crust:
1/4 cup soy flour
1/4 cup brown rice flour
3/8 cup tapioca flour
1 tsp. xanthan gum
1/4 tsp. salt
3/8 cup butter-flavored shortening
1/4-1/3 cup ice cold water
3/4 cups chopped pecans
Combine flours, xanthan gum, and salt in a mixing bowl. Add shortening. Beat at low speed just until small peas form. Add the water, gradually by T., and beat just until dough forms. Add the pecans and mix just till incorporated. Form into a ball with hands. Roll out on parchment paper dusted with GF flour. Carefully transfer to pie pan, crimp edges, and set aside.
For the filling:
1 1/4 cups pure maple syrup
1 T. corn starch
1/2 cup packed brown sugar
3 large eggs
3/4 cup heavy whipping cream
2 T. butter, melted
1/2 tsp salt
Preheat oven to 350 degrees. In a large mixing bowl, mix maple syrup and corn starch. Add other ingredients in order listed and mix thoroughly. Pour into prepared pie shell and bake for about 45 minutes or until center is set. Cool completely before cutting. Serves 8.
You're absolutely going to LOVE this pie!! It's rich and gooey and all-around fantabulous! Sometimes you might hear this type of pie referred to as a sugar pie or sugar cream pie. It's very much like a pecan pie without the nuts (although they're found in the crust in this pie). The richness of this pie is pretty overwhelming, so you might want to cut it with some whipped cream:)
On the right hand side of the earlier picture is a Chocolate Meringue Tart that I teased you with in my last posting. My husband had been reading a newspaper and came across a recipe and picture and he immediately asked if there was any way that I could convert it to GF because he wanted to try it! So, I put my thinking cap/baker's chef hat on and went to work. I knew I would need to do it for the holidays so there would be other people to help us eat it! Originally, the recipe was a Rye tart, but obviously that wouldn't do for celiacs, so I had to be a bit creative.
Before we go any farther, let me tell you that this pie uses an entire pound of butter and takes about 4 1/2 hours from start to finish! So, if that type of commitment doesn't thrill you, I completely understand :) However, if that is the kind of thing that gets your culinary juices flowing, read on for the recipe:
Chocolate Meringue Tart Recipe:
For the crust:
1 cup Bob's Red Mill GF baking flour
1/2 cup brown rice flour
1/2 cup coconut flour
1 T. xanthan gum
2 cups unsalted butter, at room temperature
1 cup sugar
1 large egg, plus 1 egg yolk
1/2 tsp. vanilla extract
1 3/4 cups unsweetened cocoa powder, plus more for dusting
Using an electric mixer, beat butter and sugar until creamy, 1-2 minutes. Add egg; mix to combine. Then, add yolk; mix to combine. Scrape down sides of bowl as needed. Turn mixer to low and add vanilla; mix to combine. Add flours, cocoa and xanthan gum; mix to combine. Transfer dough to a large piece of plastic wrap, form into a rectangle, wrap tightly and refrigerate for at least 1 hour.
Divide chilled dough into 2 pieces. Rewrap one piece and put back into refrigerator. Lightly dust both sides of other dough piece with cocoa powder. Transfer to a sheet of parchment paper and cover with a second sheet. Roll dough out between parchment sheets into a circle about 14 inches around. Transfer dough (still in paper) back to fridge to chill. Remove second piece and repeat. Remove 1st piece of dough from fridge and place into a 10 inch springform pan, lightly pressing dough into sides of pan. Trim excess dough at edges. Place in freezer until firm, about 15 minutes.
Preheat oven to 350 degrees. Remove 2nd piece of dough. Cut dough into 3/4 inch wide strips and return to fridge. Remove shell from fridge and fill with pie weights. Bake until shell is slightly puffy, about 15-20 minutes. Let cool to room temperature and then, place in refrigerator. Increase oven temperature to 400 degrees.
Make filling:
5 large egg whites
1 1/4 cups sugar
2/3 cup sliced almonds
1/2 tsp. vanilla
1 1/2 cups mini chocolate chips
1/2 cup apricot jam
Using electric mixer, whip egg whites and vanilla until foamy. Add sugar a little at a time until incorporated. Beat on high speed about 3-5 minutes, or until stiff peaks form. Gently fold in the almonds and chips. Remove baked tart shell from the refrigerator. Spread apricot jam over bottom of shell, then fill carefully with the meringue filling.
Remove strips from the fridge and lay carefully on top in a overlap patter. Press strips to edge to seal.
Make an egg wash with 1 egg yolk and 1 T. whipping cream. Brush over dough pieces.
Place in oven and bake at 400 degrees until meringue puffs and darkens slightly, about 30 minutes. Let cool to room temperature before slicing. WOW!
This one is really good!! I'm not even being biased about this! Everyone just loved it! It's rich and dark-chocolatey and sweet....well, I just wish you could have been here to share it with us.
It would make a super addition to your Christmas holidays if you think you can squeeze out the time....
Okay, if truth be told, we had way too much food, but that's what makes Thanksgiving great, right? That, and all the days of leftovers and turkey sandwiches! And, of course, the pies...
Maple Creme Pie Recipe
For the crust:
1/4 cup soy flour
1/4 cup brown rice flour
3/8 cup tapioca flour
1 tsp. xanthan gum
1/4 tsp. salt
3/8 cup butter-flavored shortening
1/4-1/3 cup ice cold water
3/4 cups chopped pecans
Combine flours, xanthan gum, and salt in a mixing bowl. Add shortening. Beat at low speed just until small peas form. Add the water, gradually by T., and beat just until dough forms. Add the pecans and mix just till incorporated. Form into a ball with hands. Roll out on parchment paper dusted with GF flour. Carefully transfer to pie pan, crimp edges, and set aside.
For the filling:
1 1/4 cups pure maple syrup
1 T. corn starch
1/2 cup packed brown sugar
3 large eggs
3/4 cup heavy whipping cream
2 T. butter, melted
1/2 tsp salt
Preheat oven to 350 degrees. In a large mixing bowl, mix maple syrup and corn starch. Add other ingredients in order listed and mix thoroughly. Pour into prepared pie shell and bake for about 45 minutes or until center is set. Cool completely before cutting. Serves 8.
You're absolutely going to LOVE this pie!! It's rich and gooey and all-around fantabulous! Sometimes you might hear this type of pie referred to as a sugar pie or sugar cream pie. It's very much like a pecan pie without the nuts (although they're found in the crust in this pie). The richness of this pie is pretty overwhelming, so you might want to cut it with some whipped cream:)
On the right hand side of the earlier picture is a Chocolate Meringue Tart that I teased you with in my last posting. My husband had been reading a newspaper and came across a recipe and picture and he immediately asked if there was any way that I could convert it to GF because he wanted to try it! So, I put my thinking cap/baker's chef hat on and went to work. I knew I would need to do it for the holidays so there would be other people to help us eat it! Originally, the recipe was a Rye tart, but obviously that wouldn't do for celiacs, so I had to be a bit creative.
Before we go any farther, let me tell you that this pie uses an entire pound of butter and takes about 4 1/2 hours from start to finish! So, if that type of commitment doesn't thrill you, I completely understand :) However, if that is the kind of thing that gets your culinary juices flowing, read on for the recipe:
For the crust:
1 cup Bob's Red Mill GF baking flour
1/2 cup brown rice flour
1/2 cup coconut flour
1 T. xanthan gum
2 cups unsalted butter, at room temperature
1 cup sugar
1 large egg, plus 1 egg yolk
1/2 tsp. vanilla extract
1 3/4 cups unsweetened cocoa powder, plus more for dusting
Using an electric mixer, beat butter and sugar until creamy, 1-2 minutes. Add egg; mix to combine. Then, add yolk; mix to combine. Scrape down sides of bowl as needed. Turn mixer to low and add vanilla; mix to combine. Add flours, cocoa and xanthan gum; mix to combine. Transfer dough to a large piece of plastic wrap, form into a rectangle, wrap tightly and refrigerate for at least 1 hour.
Divide chilled dough into 2 pieces. Rewrap one piece and put back into refrigerator. Lightly dust both sides of other dough piece with cocoa powder. Transfer to a sheet of parchment paper and cover with a second sheet. Roll dough out between parchment sheets into a circle about 14 inches around. Transfer dough (still in paper) back to fridge to chill. Remove second piece and repeat. Remove 1st piece of dough from fridge and place into a 10 inch springform pan, lightly pressing dough into sides of pan. Trim excess dough at edges. Place in freezer until firm, about 15 minutes.
Preheat oven to 350 degrees. Remove 2nd piece of dough. Cut dough into 3/4 inch wide strips and return to fridge. Remove shell from fridge and fill with pie weights. Bake until shell is slightly puffy, about 15-20 minutes. Let cool to room temperature and then, place in refrigerator. Increase oven temperature to 400 degrees.
Make filling:
5 large egg whites
1 1/4 cups sugar
2/3 cup sliced almonds
1/2 tsp. vanilla
1 1/2 cups mini chocolate chips
1/2 cup apricot jam
Using electric mixer, whip egg whites and vanilla until foamy. Add sugar a little at a time until incorporated. Beat on high speed about 3-5 minutes, or until stiff peaks form. Gently fold in the almonds and chips. Remove baked tart shell from the refrigerator. Spread apricot jam over bottom of shell, then fill carefully with the meringue filling.
Remove strips from the fridge and lay carefully on top in a overlap patter. Press strips to edge to seal.
Make an egg wash with 1 egg yolk and 1 T. whipping cream. Brush over dough pieces.
Place in oven and bake at 400 degrees until meringue puffs and darkens slightly, about 30 minutes. Let cool to room temperature before slicing. WOW!
This one is really good!! I'm not even being biased about this! Everyone just loved it! It's rich and dark-chocolatey and sweet....well, I just wish you could have been here to share it with us.
It would make a super addition to your Christmas holidays if you think you can squeeze out the time....
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